Kale

Crispy Tofu with Kale

Makes 2-3 servings.

I call this dish my feel good dish. I love the combination of the crisp tofu on the outside and the soft inside. It is a very easy dish to prepare and highly nutritious.

Chia seeds are full of protein, minerals and fiber.

INGREDIENTS:

  • 14 ounces firm tofu

  • 3 ounces baby kale, or other greens

DRESSING:

  • ½ teaspoon sesame oil

  • 1 teaspoon finely grated ginger

  • 1 tablespoon Mirin (Japanese rice wine)

  • 1 tablespoon vegetable oil

  • 3/4 tablespoon low- sodium soy sauce

COATING:

  • 2 tablespoons white chia seeds

  • ¼ cup quinoa flakes

  • ¼ cup panko

  • 1 ¼ teaspoon kosher salt

  • Freshly ground black pepper

  • 1 large egg white

  • 3-4 tablespoons vegetable oil

PREPARATION:

  1. Discard kale stems, place the leaves in a bowl and refrigerate uncovered (See Note)

  2. Combine the dressing ingredients and set aside.

  3. Cut the tofu into pieces of your choice.  Dry very thoroughly with paper towels. Even when you think the tofu is dry, leave it to rest on paper towels until you are ready to sauté.

  4. Combine very well the coating ingredients in a bowl.

  5. Whisk the egg white in a dish.

  6. Heat the vegetable oil over high heat in a large non-stick skillet.

  7. Dip the tofu into the egg white, then press into the chia mixture to coat well. Do it on the sides as well.

  8. Sauté the tofu, on each side until golden about 3 minutes.

  9. To serve, toss the kale, or other greens with the dressing and top with the tofu.

NOTE:

When refrigerating greens it is best to leave them uncovered.

You can easily sauté the tofu before serving. It will remain crisp.

 
 

Whole Wheat Spaghetti with Kale

Makes 6 first course servings. or 4 main course servings.

If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.

INGREDIENTS

  • 5 ounces baby kale (See Note)

  • 2 cloves garlic

  • 2 tablespoons walnuts

  • Lemon zest from 1 lemon  

  • 1/3 cup extra-virgin olive oil

  • 2-3 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • 1/3 cup grated imported Parmesan cheese, optional  

  • 1 pound imported spaghetti

PREPARATION:

  1. Place the kale, garlic, walnuts, lemon zest, 1 teaspoon each salt and pepper in a food processor. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.

  2. Transfer to a bowl. 

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.

  4. Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.

  5. Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.

  6. Before serving adjust the seasoning.

NOTE:

Baby kale comes in 5ounce packages, prewashed.